Jekyll Island Iced Tea

2 oz Bourbon, Buffalo Trace
1 oz Peach liqueur, Mathilde
1⁄2 oz Lemon juice
1⁄2 oz Blueberry shrub
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 oz Club soda
Instructions

Shake all ingredients except club soda, strain into Collins glass over a few ice cubes, top with the chilled club soda.

Notes

Strega would be an acceptable substitute for the Yellow Chartreuse.

Yields Drink
Year
2011
Authenticity
Your original creation
Source reference

Blueberry shrub recipe found here: http://cocktailvirgin.blogspot.com/2009/08/blueberry-shrub.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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klorazi commented on 11/23/2013:

Based on our current inventory we used Marie Brizard Apry instead of the peach and it came out great.

gkramer66 commented on 7/14/2014:

Monin blackberry syrup, or Creme de Mure or Creme de Cassis work instead of the shrub.

Variation on a Mai Tai

9 oz Light rum
6 oz Gold rum
6 oz Dark rum, Myers's Dark
3 oz Brandy
9 oz Lime juice
6 oz Orange juice
3 oz Pineapple juice (Unsweetened)
3 oz Orgeat (or Amaretto)
4 1⁄2 oz Brown sugar
8 ds Grenadine
Instructions

To each 3 oz. of booze, add 1 dash (“blip”) of grenadine. Mix in the morning, let sit 6-8 hours. Pour over crushed ice in a highball glass – pineapple spear, straw, swizzle stick.

History

A carefully researched and time-tested variation on the Trader Vic's recipe, passed on for generations. This version was first made in 1981.

Yields Drink
Authenticity
Altered recipe
Creator
Old family friend
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Scaled the recipe down for a single drink, shaken with crushed ice, open pour, drunk with a straw. Quite tasty actually, and decently balanced. Spirits used: Havana Club 3y, Flor de Caña 7y, Gosling's Black Seal rum, Asbach 8y brandy.
  • Absinthe. Tastes like ma i tai no sugar.
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Poison Dart

2 oz Bourbon, Bulleit
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Cynar
1 ds Orange bitters
1 ds Allspice Dram (about 1/8 oz)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Craig Hermann, aka Colonel Tiki
Source reference

http://www.coloneltiki.com/2010/11/04/poison-dart/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I know from both industry arguments and from comparing reviews that mine is an unpopular opinion, but the Poison Dart is one of my favorite cocktails ever. I think the variance in people's preferences lies in how many cinnamon syrup and orgeat recipes there are. I use Alley 26's orgeat (clove-forward) and Juliette Laroui's cinnamon syrup (replacing water with amontillado sherry). I prefer rye for the whiskey, another Alley 26 influence. The result is phenomenal. My 2nd favorite Tiki cocktail (Sunken Harbor's modern Mai Tai is my #1), and well-worth trying. If you make this and get a clashing marzipan-esque flavor, chances are that the orgeat you're using makes use of almond extract. Use an old-school orgeat, and the result is delicious! Trust me on this one. — ★★★★★
  • With a bit more Cynar, 3.5.
  • Made as described. Delicious and well-balanced. A nice tiki-ish craft feel.
  • Increased lemon to 3/4 oz and sub'd Becherovka for Cinnamon syrup. A nice Tiki drink. Might be better with Rye and maybe more Cyner. — ★★★
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8stringfan commented on 7/13/2018:

Meh...  This looked great on paper but ended up feeling a bit rough.  The component parts didn't play off each other as much as just seem to be bouncing around in my mouth trying to figure out what they were supposed to taste like.  Yeah, that description may sound a bit weird, but it's not inaccurate.  Maybe this would be better if shaken and served over crushed ice, like a straight-up tiki drink?  As it is, it's a case of the thing just not coming together all that well.

Gin Basil Smash

2 oz Gin, Beefeater
1 oz Lemon juice (1/2 lemon)
2⁄3 oz Simple syrup
20 lf Basil
1 lf Basil (as garnish)
Instructions

Muddle 1/2 lemon with large handful basil, add simple and test for sweetness. Add ice and gin, shake, double strain, rocks-filled frozen old fashioned glass

History

Originally posted as 5cl gin. Updated to reflect video from Le Lion

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jörg Meyer, Le Lion, Hamburg, Germany
Source reference

http://ohgosh.tv/episode/gin-basil-smash-le-lion-hamburg-joerg-meyer/

Curator rating
Not yet rated
Average rating
5 stars
(23 ratings)
From other users
  • My top-3. Adding 5-10 ml of Suze is a good thing (reduce syrup a bit). — ★★★★★
  • Added a few Thai basil leaves to spice it up a bit.. super tasty drink
  • Very tasty, although the basil and lemon is almost overpowering
  • Paula Garner
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bochi commented on 8/11/2011:

The Gin Basil Smash was created by Jörg Meyer (Le Lion, Hamburg - Germany) in 2008.

Dan commented on 8/11/2011:

Moderated to provide method and reflect gin quantity from oh gosh video.

Padovani (Islay)

2 oz Scotch, Bowmore 12
2⁄3 oz Elderflower liqueur, St. Germain
Instructions

Stir, strain, single large sphere or cube, old fashioned glass

Notes

Diffords suggests Johnnie Walker black 1:1 with St Germain, a very sweet drink. Oh Gosh suggests a highland single malt 3:1. The poster orignally suggested 5:2.

History

Named (perhaps by Difford's) in honor of whiskey lover Xavier Padovani

Yields Drink
Year
2006
Authenticity
Your original creation
Creator
Unknown. From Diffords Guide to Cocktails 7
Source reference

http://ohgo.sh/archive/padovani-glenmorangie-signet-whisky-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Bowmore Legend. High taste:effort ratio.
  • I saw this on another site as a 2:1, dash of bitters, lemon peal garnish (elderflower thistle). Trying tonight!
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Dan commented on 8/09/2011:

Moderated to provide instructions and some reference / attribution. Actual creator currently unknown. I'm not sure I understand the odd 5/8 measurement. ohgo.sh used 1-1/2 and 1/2 oz.

Zachary Pearson commented on 8/09/2011:

Dan,

The Difford's Guide says equal parts "Scotch" and St. Germain. The Ogho.sh article says use 3:1 Glenmorangie Signet (a Highland at $200 a bottle!). This is a little more than 2 1/2 :1, and is using Islay... does anyone have the Difford's Guide and can clarify the brand of Scotch?

Can we also move the 2 1/2:1 and 3:1 versions as variations in the notes?

Thanks,

Zach

Dan commented on 8/11/2011:

I updated the history, clarified the name and changed the ratio to 3:1. This is specified in metric: 6cl:2cl. Kindred Cocktails rounds the 2/3oz that is 2cl to 5/8oz, a more manageable amount for most bartenders to measure.

cswasey commented on 5/24/2013:

This is a fantastic rainy day cocktail. I did the 3:1 ratio with the Bowmore 12 and it's very well balanced.

Zombie Island Punch

1 3⁄8 oz Rum, Tiki Lovers Dark
2⁄3 oz Rum, Tiki Lovers White
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Allspice Dram, Bitter Truth
1⁄4 oz Vanilla syrup
1 1⁄2 oz Pomelo juice (Use Pink Grapefruit if you have no Pomelos)
1 oz Lime juice
1⁄2 oz Passion fruit syrup
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Creole (Use Peychauds Bitter if you have no Creole Bitters)
Instructions

Shake all ingridients, strain into a tiki mug with fresh ice cubes and decorate with some mint sprigs. add a few drops of grenadine on the sprigs

Notes

Creation for the Tiki Lover Rum Challenge 2011

Picture of Zombie Island Punch
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Unknown
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • falernum instead of vanilla — ★★★★★
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Vienna in Ashes

1 2⁄3 oz Mozart Black
2⁄3 oz Orange liqueur, Grand Marnier
1⁄2 oz Islay Scotch, Laphroaig
1 part Orange peel
Yields Drink
Authenticity
Unknown
Creator
Phillip Bischoff
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Dark Phoenix

1 1⁄2 oz Fernet Branca
3⁄4 oz Allspice Dram, St. Elizabeth
3 ds Bitters, Fee Brothers Whiskey Barrel Aged
4 oz Root beer, Virgil's
Instructions

Shake, strain into a Collins over crushed ice. Top with root beer, and gently stir in.

Notes

My allspice dram is homemade, so I use 1 1/4 oz. As a bonus cocktail, this would be really awesome over vanilla ice cream. It makes me think of how root beer might have tasted back in the sassafrass days.

History

Chuck (@bitspitter) and Phaedra (@sensestorm) Cook gave me the idea... I just ran with it. Submitted to Thursday Drink Night: Sparkling and published in Mutineer Magazine, Issue 20, Nov/Dec 2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson, Kindred cocktails.
Source reference

Mutineer Magazine, Issue 20, Nov/Dec 2011, p36

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • 7/22/20: Had to sub Ango bitters (1 dash). Not bad, though I would scale back the allspice dram and maybe add some mint and/or lemon peel.
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Nannie Dee

2 1⁄2 oz Blended Scotch (Cutty Sark)
1⁄2 oz Allspice Dram (house made)
1 twst Lemon peel
Instructions

Stir ingredients in mixing glass filled with cracked ice. Strain into a chilled old-fashioned glass. Express lemon oils and drop twist into glass.

History

"Nannie Dee" is the original name of the ship of which "Cutty Sark" is a nickname.

Yields Drink
Authenticity
Your original creation
Creator
Randy Wong, Clio, Boston, MA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Bittersweet Serenade

1 oz Sherry, Lustau (los arcos amontillado)
1 oz Calvados
1 oz Walnut Liqueur, Nux Alpina
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Sahil Mehta, Estragon, Boston
Source reference

http://cocktailvirgin.blogspot.com/2011/06/bittersweet-serenade.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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